Cooking

9,588 topics in this forum

1. Why does breading always fall off my chicken! 1 2 3

   By FeChef, November 8, 2013
   • 50 replies
   • 37.7k views
   • 
   • FeChef
   • November 21, 2013

2. Why does every sushi rice recipe call for vinegar? 1 2

   By FeChef, September 13, 2020
   • 46 replies
   • 10.9k views
   • 
   • heidih
   • September 15, 2020

3. Why does it take an hour to "cook out the raw taste"?

   By Shalmanese, April 2, 2012
   • 7 replies
   • 5.3k views
   • 
   • JHeald
   • April 3, 2012

4. Why does my goat cheese taste like plastic?

   By CRUZMISL, September 28, 2003
   • 7 replies
   • 5k views
   • 
   • skoolpsyk
   • October 6, 2003

5. Why does my orzo stick to everything?

   By powerdog, January 20, 2014
   • 9 replies
   • 7.1k views
   • 
   • dcarch
   • January 21, 2014

6. Why does my red pepper soup taste like tomato soup

   By JoP in Omaha, November 13, 2007
   • 19 replies
   • 4.6k views
   • 
   • willows
   • November 19, 2007

7. Why don't we brine beef?

   By &roid, January 7, 2015
   • 10 replies
   • 9.1k views
   • 
   • gfweb
   • January 12, 2015

8. Why I Am Sometimes Not Thrilled With Organic Veggies 1 2

   By Porthos, September 22, 2014
   • 27 replies
   • 5.9k views
   • 
   • Porthos
   • October 19, 2016

9. Why is Asian(Westernized) broth so dang difficult to get right? 1 2 3

   By emmeyekayeee, February 17, 2018   

   • Soup
   • Troubleshooting
   • 59 replies
   • 7k views
   • 
   • adey73
   • February 24, 2018

10. Why is boiling water needed to cook pasta?

    By sygyzy, October 3, 2009
    • 12 replies
    • 16.1k views
    • 
    • plattetude
    • October 12, 2009

11. Why is it OK to eat chicken liver medium rare, but not chicken breasts? 1 2

    By torolover, November 15, 2014
    • 26 replies
    • 52.2k views
    • 
    • Brian Goodwin
    • November 19, 2014

12. Why is it so? Sous Vide & shelf life, Pressure Cookers & tende

    By Ozcook, December 11, 2012
    • 14 replies
    • 6.1k views
    • 
    • FeChef
    • January 7, 2013

13. Why is my omelet tough and puffy?

    By fendel, September 10, 2008
    • 22 replies
    • 13.7k views
    • 
    • fendel
    • September 11, 2008

14. Why is my roast beef always tough? 1 2 3

    By Dr. Susan, December 10, 2005
    • 55 replies
    • 114.2k views
    • 
    • TheCulinaryLibrary
    • April 15, 2014

15. Why no engineered uber-fats

    By Shalmanese, January 4, 2005
    • 19 replies
    • 2.2k views
    • 
    • PCL
    • January 10, 2005

16. Why Northern biscuits suck 1 2 3

    By gfweb, November 23, 2018
    • 54 replies
    • 7.8k views
    • 
    • weedy
    • December 4, 2018

17. Why not break pasta?

    By mcsheffrey, February 23, 2008
    • 17 replies
    • 14.5k views
    • 
    • slkinsey
    • February 25, 2008

18. Why peel beets after they have been cooked?

    By VivreManger, March 5, 2007
    • 18 replies
    • 12.6k views
    • 
    • infernooo
    • March 6, 2007

19. Why remove from vacuum pac?

    By heidih, April 14, 2018
    • 11 replies
    • 2.6k views
    • 
    • Martin Fisher
    • April 14, 2018

20. Why Simmer a Meat Sauce for Hours

    By Shel_B, October 23, 2014
    • 22 replies
    • 16.3k views
    • 
    • Paul Bacino
    • October 26, 2014

21. Why so much water for pasta? 1 2 3 4 6

    By paulraphael, February 26, 2009
    • 132 replies
    • 26.2k views
    • 
    • gfweb
    • November 4, 2013

22. Why unsalted butter? 1 2 3 4 5

    By Janedujour, January 29, 2004
    • 108 replies
    • 16.3k views
    • 
    • IndyRob
    • February 24, 2015

23. Why use fondant when wrapping savory dishes in caramel?

    By KennethT, October 22, 2010
    • 5 replies
    • 2.5k views
    • 
    • Tri2Cook
    • October 23, 2010

24. Why would you take the skin off pork belly? 1 2

    By austinlinecook, June 9, 2010
    • 44 replies
    • 101.5k views
    • 
    • Blether
    • November 8, 2013

25. Wild Asparagus 1 2

    By Jinmyo, May 30, 2003
    • 25 replies
    • 6.8k views
    • 
    • Aileen
    • June 11, 2007